Classic Salted Egg Yolk Croissant
Món truyền thống · Hong Kong Bakery
A beloved Hong Kong-style bakery treat featuring a flaky, buttery croissant filled with a rich, savory salted egg yolk custard. The contrast between the crisp exterior and the creamy, umami-rich filling is irresistible.
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Nguyên liệu
- All-purpose flour500g
- Butter (cold, unsalted)300g
- Milk200ml
- Sugar50g
- Yeast10g
- Salt10g
- Egg yolks (for custard)6
- Condensed milk150ml
- Cornstarch30g
- Salted egg yolks (cooked and mashed)8
- Egg wash (egg yolk + water)1
Các bước
- 1
Prepare the croissant dough: Mix flour, sugar, yeast, and salt. Add milk and knead until smooth. Chill the dough.
- 2
Laminate the dough: Roll out the dough and butter block, folding and rolling multiple times to create layers. Chill between folds.
- 3
Shape the croissants: Cut the dough into triangles, roll them up, and place on a baking sheet. Proof until doubled in size.
- 4
Prepare the salted egg yolk custard: Whisk egg yolks, condensed milk, cornstarch, mashed salted egg yolks, and a pinch of salt until smooth. Cook over low heat until thickened. Let cool.
- 5
Fill and bake: Pipe or spoon the cooled custard into the center of each proofed croissant. Brush with egg wash.
- 6
Bake at 200°C (400°F) for 15-20 minutes, or until golden brown and puffed.
